Here, minimum effort results in maximum flavour as a long, slow roast creates melt-in-the-mouth pork. You can prepare this in advance so it’s an easy crowd-pleaser, but it also freezes well. For extra flavour you can also marinade the meat overnight, if you have time, but this step is not necessary. 

Serve the tender meat in a wrap or rolls with salad and coleslaw and make the most of the gravy by pouring it into small dishes for dipping. The pork and its delicious cooking juices also go well with mashed potatoes and buttered greens.

Servings:  Makes enough for 6 - 8 people            Preparation:  10 minutes         Cooking:   6 hours

Ingredients
1.5kg     Pork shoulder (collar) without rind
50g        Honey
50g        Grain mustard
2 tbsp    English mustard
4            Bay leaves
1 tsp      Smoked paprika
350ml    Bitter or Ale

Tip:  You can use a slow cooker, transferring the meat to the oven for the final hour to get some wonderfully crisp pieces of pork.

Method

1. Remove the rind and most of the fat layer if this is still attached to the meat – you need about 1.5kg of pork weighed without the rind. 
   
   
2. Mix the honey, mustards and paprika, and rub over the surface of the pork. Marinade for several hours, or overnight in the fridge if you have time. 
   
   
3. Place the meat and any marinade juices, the bay leaves, and beer in a large lidded roasting pot or pan and cover. Cook for 5 hours at 140°C (120°C Fan), basting the meat about every hour. 
   
   
4. For the final hour of cooking, remove the lid and cook until the meat is extremely tender, pulls apart with ease, and the top of the joint begins to brown and crisp. Add more beer (or water) at any point to maintain about 1–2cm of sauce in the bottom of the pan.
   
   
5. Rest the joint for 30 minutes before ‘pulling’ the tender meat into juicy chunks using two forks. 
   
   
6. Stir the meat through the cooking juices for maximum flavour or spoon the juices over the shredded meat as you serve.